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Pepper Corn Chowder Recipe

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This recipe for Pepper Corn Chowder is from Grammy's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices bacon
1 med onion, finely chopped
2 stalks celery, thinly sliced
1 tsp minced jalapeño pepper
2 med red potatoes, peeled and cubed
2 c frozen whole kernel corn, thawed
2 c half and half
1 c milk
1 can (8 3/4 oz) cream style corn
1 tsp beef flavored bouillon granules
3/4 tsp salt
1/4 tsp sugar
1 bay leaf, crumbled
1 c chopped sweet red pepper
2 tsp butter, melted
Directions:
Directions:
Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute' onion, celery, and jalapeño pepper in drippings, stirring constantly, until tender.
Transfer sautéed vegetables to a large saucepan; add potato, corn, half and half, milk, cream style corn, bouillon granules, salt, sugar, and bay leaf. Bring to a boil, reduce heat and simmer, uncovered, 25 to 30 minutes or until potato is tender.
Saute' red pepper in butter in a small skillet over med heat until tender. Stir into soup.
Number Of Servings:
Number Of Servings:
7 1/2 cups
Personal Notes:
Personal Notes:
The best soup ever!

 

 

 

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